F&B Service · Part 5 · Module 8 Preparation of Restaurant — Mise-en-Scène, Mise-en-Place, Table Setup, Sideboard & Post Service By Tourism369 · Food and Beverage Service · UGC NET Paper 2 Mise-en-Scène = making the area clean, presentable, comfortable. Mise-en-Place = placing items at their required positions. Restaurant temperature: 18–23°C. Fast food = bright…
F&B Service · Part 5 · Module 7 French Classical Menu — All 17 Courses: French Names, English Names, Covers & Accompaniments By Tourism369 · Food and Beverage Service · UGC NET Paper 2 17 courses in the French Classical Menu, rarely served today. Modern dinner = 4–5 courses. Banquet = 5–6 courses. Sorbet is…
F&B Service · Part 5 · Module 6 Menu & Menu Planning — Origin, À la Carte vs Table d’Hôte, Waiting Times, Types & Planning Factors By Tourism369 · Food and Beverage Service · UGC NET Paper 2 Menu = “bill of fare” in English. First menu used by Duke Henry of Brunswick in 1541…
F&B Service · Part 5 · Module 5 Styles of Food Service — Table, Assisted, Self-Service, Gueridon, Trolley Types & French Terminology By Tourism369 · Food and Beverage Service · UGC NET Paper 2 Silver Service: serve from LEFT, clear from RIGHT. French Service: guest helps themselves from the platter. American Service: pre-plated from kitchen…
F&B Service · Part 5 · Module 4 Ancillary Sections of F&B Service — Still Room, Pantry, Hotplate, Dispense Bar & 5 Silver Cleaning Methods By Tourism369 · Food and Beverage Service · UGC NET Paper 2 Ancillary = also called Auxiliary departments. Located between kitchen and restaurant. Aboyeur = barker = in-charge of hotplate….
F&B Service · Part 5 · Module 3 Restaurant Service Equipment — Crockery Sizes, Glassware, Cutlery, Flatware, Furniture & Linen By Tourism369 · Food and Beverage Service · UGC NET Paper 2 Quarter plate = 6 inches. Dinner plate = 10 inches. Demitasse cup = 97-100 ml. Table napkin for dinner = 20×20 inches. Sideboard…
F&B Service · Part 5 · Module 2 Organisation of F&B Staff — 3 Categories, Hierarchy, Duties & Qualities Required for Service Staff By Tourism369 · Food and Beverage Service · UGC NET Paper 2 F&B is the second major revenue-producing department of any hotel. Operational staff = 80% of total staff. Supervisory staff =…
F&B Service · Part 5 · Module 1 Food Service Industry — Sectors, Classifications, F&B Areas in Hotels & Employment Hierarchy By Tourism369 · Food and Beverage Service · UGC NET Paper 2 India has 2.1 million F&B outlets serving 1.2 billion people. The modern catering industry traces back to inns of the biblical period….
Food Production · Part 4 · Module 40 Chinese Cuisine — Yin-Yang Philosophy, 4 Regional Styles, Cooking Techniques & Traditional Tools By Tourism369 · Food Production Operations & Management · UGC NET Paper 2 China has an estimated 80,000 dishes. The first cookbook was from the Tang Dynasty. The Yin-Yang principle governs all Chinese cooking….
Food Production · Part 4 · Module 39 European Cuisine — British, Scandinavian, Central European, French & Italian Culinary Regions By Tourism369 · Food Production Operations & Management · UGC NET Paper 2 France is the Epitome of Culinary Preparations in Europe. Ancient Greece is the birthplace of Western Civilization. Europe has 50 sovereign states…
